Category: Barbecue Sauce

SEASONING MIX
1 1/2 t Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 t White pepper
1/2 t Ground cayenne pepper

MAIN INGREDIENTS
1/2 lb Bacon, minced
1 1/2 c Chopped onions or 1 tbl. onion powder
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped (optional)
5 T Orange juice (1/2 orange)
Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon 2 T Minced garlic
1 t Tabasco sauce
4 T Unsalted butter

Experiment with these ingredients and add or omit whatever you want. This sauce takes a bit of extra work but is delicious and well worth it.

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and tabasco sauce, stirring well.

Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.

As I have talked about previously, do not begin to apply this sauce to your meats until the last 5 minutes of grilling. This prevents burning. This is also the only time I recommend standing there and turning the meat often, as you apply more and more sauce.

Thanks to Paul Prudhomme’s “Louisiana Kitchen”

Another question I get often has to deal with using barbecue sauce when grilling.

Question: “When I grill with barbecue sauce, my meats always burn!”

This grilling technique is probably one of the most abused. Many barbecuers start putting the barbecue sauce on the meat the moment it hits the grill, figuring it will help the meats absorb the flavor.

Don’t do this! Add barbecue sauce in the final stages of grilling, when the meat is just about done. I turn the flames down and apply the sauce in the last 5 minutes.

Barbecue sauce contains sugars and such and will burn while you are grilling. You need to get that meat cooked until it is nice and juicy, then begin to apply the sauce. If you are looking for flavors to be infused in the meat, marinade is the route to go.

When adding the barbecue sauce, I apply it liberally on one side, grill it some, turn it and apply it on the other side and do the same and, usually I repeat this step. All this is done within the last 5 minutes and this is really the only time I’m standing there constantly watching the meat and turning it a few times. I leave the lid up during this time as I am babysitting the meat.

I love honey mustard sauce. This is so simple to make. I like to make this up and use it to dip my chicken in. Just gives it that extra special savory taste.

2 qt spiced or Dijon mustard
3 lb 4 oz honey
¼ cup red wine vinegar

Mix it well and put it on the table. Dip your grilled chicken, your fish, or whatever. Hmmmm - I think I’m gonna make some up for tonight!

1 cup Prepared barbecue sauce of your choice
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Pepper
2 tablespoons garlic powder
2 tablespoons onion powder

In a large bowl, combine the barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onion powder.

Drink the remaining beer. Hey - you ain’t gonna throw it away, right?!

Place your ribs or chicken or other meat in the marinade and let it stand at room temperature for up to 2 hours or in a refrigerator overnight. When ready to cook, remove the meat and discard the marinade.

I like to make an additional helping of marinade and, when ready to grill, you boil this marinade in a saucepan and cook for 10 minutes until thickened. Do not use the marinade the meat was in!

Use as sauce for basting or serving while grilling or barbecuing.

Ingredients:
1 medium Onion; chopped
2 Cloves garlic; minced
2 Tablespoon(s) Butter or margarine; melted
1 Can(s) tomatoes
1 Can(s) (8-ounce) tomato sauce
1/2 Cup(s) Chopped celery
1/3 Cup(s) White vinegar
1/4 Cup(s) Chopped green pepper
2 Fresh celery leaves
1 Bay leaf
3 Tablespoon(s) Molasses
1 1/2 Teaspoon(s) Salt
2 Teaspoon(s) Dry mustard
2 Teaspoon(s) Hot sauce
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Ground allspice
2 Lemon slices

Saute’ onion and garlic in butter in a saucepan until tender. Stir in the
tomatoes and all remaining ingredients and bring to a boil. Reduce the heat and
simmerfor 30 minutes, uncovered.

Stir occasionally. When the sauce is finished simmering, discard the bay
leaf and lemon slices. For an even smoother texture, process mixture through a food processor.

Here’s a barbecue sauce recipe from former president Dwight D. Eisenhower.

1/4 cup butter
1 no. 2 can tomatoes, sieved (2 cups)
1/4 cup vinegar
1 Tbs. sugar
3 tsp. paprika
1 small onion, finely chopped
2 tsp. salt
2 tsp. chili powder
1 1/2 tsp. Worchestershire sauce
1/4 tsp. Tabasco sauce or more according to taste
1 tsp. black pepper

Mix ingredients and simmer for about 15 minutes. Use for basting meat or chicken, and serve as sauce for it as well. This makes a lot of barbecue sauce so you will want to store some for later use.

I tried this and it is delicious, although I went light on the Tobasco sauce. I began applying it to my barbecue chicken in the last 10 minutes of grilling, and then poured some directly on the chicken when serving.